GNVQ Level 2 in Hospitality and Catering: Application of Number

Topics include: Adapting recipes to cater for different numbers of people; Investigating special offers in a fast food outlet; Exploration of budgeting within a cafeteria system; Study of temperature conversions; Using cost projection.

Contents List

LESSONS

1 BUFFET FOR 25 This page asks students to produce sample menus, approximations and costings.

3 BULK BUYING This page gives students practice in the use of histograms to compare the prices of goods bought in different types of outlet. It may be necessary for students to have conducted some preparatory research before tackling this page.

5 CATERING FOR MORE This page familiarises students with the process of adapting recipes to cater for different numbers of people.

7 WHAT PRICE WINE? Students produce costings for wine sales.

9 WHICH DETERGENT? This page encourages students to compare products in terms of price per use, using addition, multiplication, division and calculation of volume.

11 SPECIAL OFFER This page gives students practice in data collection, presentation and interpretation within the context of investigating special offers in a fast food outlet.

13 KIDS' STUFF This page uses the context of snack food habits and preferences to encourage students to present and interpret data in graph form.

15 SCHOOL DINNERS This page allows students to explore budgeting within a cafeteria system.

17 HOW LONG? This page gives students practice in the collection and analysis of data concerning time, in the context of school/college catering.

19 TEMPERATURES This page involves students in making temperature conversions.